High-protein Moroccan millet bowl with beef

High-protein Moroccan millet bowl with beef: spiced millet, tender beef strips, artichokes, pomegranate and fresh mint in a flavourful bowl.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 15 min
• Total time: 35 min
• Calories: 520 kcal per serving
• Protein: 40 g
• Fat: 16 g
• Carbs: 60 g

Ingredients

• 150g millet
• 300g beef strips
• 1 jar of artichoke hearts (in brine or olive oil)
• 1 pomegranate
• 2 tbsp olive oil
• 1 tbsp ras el hanout
• 1 bunch of mint

Method

You’ll need: frying pan · saucepan

1. Rinse the millet under hot water and cook it in lightly salted water until done and fluffy.
2. Pat the beef strips dry and rub them with the ras el hanout. Remove the pomegranate seeds from the fruit and pick the mint leaves from the stalks.
3. Heat the olive oil in a frying pan and sear the beef strips briefly over a high heat. Take the meat out of the pan straight away.
4. Let the drained artichoke hearts take on a little colour in the pan juices. Then add the millet, beef strips and some of the mint and toss everything loosely.
5. Season the bowl with a little salt if needed and divide between bowls.
6. Sprinkle everything with the pomegranate seeds and the remaining mint and serve the bowl warm straight away.

Good to know

Warming, spiced and still fresh. This bowl tastes of lots of flavour without being heavy.

Swaps

Beef strips → chicken breast (slightly milder, also plenty of protein); millet → quinoa (more protein and magnesium); artichoke hearts → fennel (also with fibre, aromatic); olive oil → avocado oil (stable at high heat, mainly monounsaturated fats)

Allergens

The recipe is naturally gluten-free, as long as the spice blend contains no additives. Possible intolerances mainly concern the spices; season mildly for children, and during pregnancy make sure the beef is well cooked through.

Dairy-free recipes